Recipe for Sausage with Comté Cheese and Braised Cabbage

Preparation of the cabbage. Cut the green cabbage into quarters, remove the core and the large green leaves. Blanch it lightly in a pot of salted water.

Cooking the sausage. Fill a large pot with cold water and immerse the sausage in it. Gradually bring the water to a simmer over low heat with the onion studded with cloves. Cook the sausage at a simmer for 20 to 30 minutes covered, depending on the size of the sausage. Set aside.

Peel and chop the remaining onion. Sauté the chopped onion, garlic clove, and bacon in a frying pan with olive oil. Season with salt and pepper.

To finish, add the shredded cabbage and a bit of the cooking broth and let it simmer gently for 15 to 20 minutes. Remove the sausage from the broth. Cut it into a few slices and keep one piece whole. Arrange the sausage slices on top of the cabbage mixture.